7 Best Mutton Soup & Sup Kambing Stalls in Singapore (2026)

Sup kambing, or mutton soup, is a hawker-table staple with roots in Singapore's Indian-Muslim community, alongside its fierier cousin sup tulang merah, bone marrow simmered in a bright red, sweet-spicy sauce. Styles vary from stall to stall: some ladle out a lighter, peppery broth, while others favour a thicker, heavily spiced version closer to a curry, and a few specialise in the bones-only tulang, mopped up with French loaf. This guide gathers seven stalls and eateries known specifically for this dish, each checked against its own listings or recent, independent coverage for how it describes its food and whether it is still trading. Treat it as a shortlist to explore rather than a strict ranking.

Haji M. Abdul Rajak is widely cited by Singapore food writers as the country's most iconic soup kambing specialist, tracing back to a pushcart its founder ran from 1955 before the family settled into Upper Boon Keng Food Centre in the 1970s. The stall serves nothing but mutton soup, letting customers build a bowl from cuts that include meat, ribs, shank, tongue or brain, ladled into a broth reviewers describe as thick and savoury without turning greasy. It is now run by a later generation of the same family, and its Facebook page posts regular updates on the stall. The counter draws a steady queue through both lunch and dinner service, so arriving outside peak hours makes for an easier visit.

Upper Boon Keng Food Centre
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Bahrakath Mutton Soup has traded from the same corner of Adam Road Food Centre since 1973, and has been named a Michelin Bib Gourmand pick in multiple editions of the Singapore guide. The stall is now run by a second generation of the founding family, and food writers generally describe its broth as rich, dense and heavy with herbs rather than thin or watery. Its most requested order is a bone-in mutton leg soup, and the counter also offers tripe, tongue or lamb brain in place of the leg for diners keen to explore further into the animal. Long hours stretching into the night make it a supper stop as well as a lunch spot, and a queue is the norm.

Adam Road Food Centre
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A. Rashid Khan began, by its own account, as a pushcart stall near Shenton Way before settling into Ayer Rajah Food Centre in the west, where it is now known for a lighter, clearer style of soup kambing than several of its Beach Road peers. Food writers who have compared stalls describe its broth as clean-tasting rather than heavy, built on mutton simmered with coriander, leek and ginger, and the counter also offers a tulang version for diners after bone marrow. It keeps a small Indian-Muslim menu beyond the soup, including mee siam, with lamb tongue as a regular add-on. It has been noted elsewhere for its roti john, but soup kambing is the main reason most diners make the trip out west.

Ayer Rajah Food Centre
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Haji Kadir Food Chains traces back to a pushcart its founder is said to have run from the 1950s, and food writers researching the dish's history generally credit an Indian-Muslim stallholder of that era with popularising sup tulang merah: bone marrow in a bright red, sweet-and-spicy sauce, traditionally mopped up with French loaf. The business has since grown into a small chain with its own website, though its Golden Mile Food Centre counter remains the best known, serving the tulang alongside a separate, lighter kambing soup for diners who would rather have meat than bone. Its roti john has been covered elsewhere on this site, but the tulang and kambing soups are what it is most consistently sought out for.

Golden Mile Food Centre
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Deen Tiga Rasa is a separate, family-run stall at Golden Mile Food Centre, and its name, Malay for "three flavours," is explained by food writers as a nod both to the sauce's sweet, sour and spicy notes and to the three generations behind the counter. Its sup tulang is served the traditional way, with soft French loaf for mopping up the sauce and a straw for the marrow, and reviewers note the sauce can run fierier than at some neighbouring counters. It is a distinct business from other tulang stalls at the same food centre despite the similar dish and setting, reflecting this pocket of Beach Road's shared hawker history. Expect a no-frills setting, and hands that get a little messy.

Golden Mile Food Centre
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M.A. Deen Biasa operates from a corner shop on Jalan Sultan rather than a hawker centre stall, and keeps unusually late hours that make it a go-to for a post-midnight bowl in the Kampong Glam area. Its sup tulang has drawn coverage from multiple food writers, including a description from one well-known local critic calling it among the most sought-after in Singapore, and diners on review platforms describe the soup as fiery rather than mild. Beyond tulang and kambing soup, the menu extends into briyani and Thai Muslim-style seafood, making it more of a full late-night eatery than a single-dish specialist. Its Instagram account posts fairly regularly and is useful for checking hours before a late visit; go with an appetite for spice.

Jalan Sultan (Kampong Glam)
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Iqbal Soup Kambing has worked its corner of Geylang Serai Market and Food Centre for more than four decades, and food writers consistently point to the sheer size of its bowls as much as the broth's flavour. Its menu runs wider than soup alone, taking in other Indian-Muslim hawker staples, but the soup kambing is what regulars are there for, served in a broth reviewers describe as fragrant and well-spiced rather than thin. It draws a mixed crowd of Geylang Serai regulars and visitors to the surrounding Malay heritage district, and queues build up around the stall's large pot at peak meal times. Its Facebook page carries photos and updates, useful for checking whether it's open on a given day before the trip.

Geylang Serai Market & Food Centre
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